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Rhubarb Baked Oatmeal

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Servings: 9 pieces
Ingredients Method

Ingredients
  

  • 2 ½ cups rhubarb diced
  • 2 tablespoons honey or agave
  • 2 c rolled oats I use GF
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ¾ cups milk any kind – I use almond milk
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/3 cup nuts chopped (pecans, walnuts, almonds)

Method
 

  1. Preheat oven to 375 degrees and grease an 8x8 inch square pan.
  2. Place 2 cups of the rhubarb in the dish and drizzle with honey.
  3. In a small bowl, combine the oats, cinnamon, ginger, salt, and baking powder. Pour over the rhubarb.
  4. In a separate bowl, combine the milk, eggs, syrup, and vanilla. Pout over the oats and rhubarb.
  5. Sprinkle the nuts and remaining rhubarb over top.
  6. Bake for 40 minutes until baked through and golden.
  7. Let cool 10 minutes and enjoy or store in an airtight container for a few days as a great make ahead breakfast.